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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
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For some reason I had not made it in forever. We got back from Hawaii and I wanted to make a dish commemorating the trip and remembered this recipe. I made it and it was as delicious as I remembered. I hope you all enjoy it as much as we do. Ingredients:
4 boneless skinless chicken breast halves (1 pound) |
1 teaspoon dried thyme |
1/2 teaspoon salt |
1/8 teaspoon pepper |
1 tablespoon vegetable oil |
1 (20 ounce) can unsweetened pineapple slices |
1 tablespoon cornstarch |
1/4 cup dijon mustard |
1/4 cup honey |
2 garlic cloves, minced |
hot cooked rice |
Directions:
1. Sprinkle chicken with thyme, salt and pepper.
2. In a skillet, brown chicken in oil. Meanwhile, drain pineapple, reserving the juice.
3. Cut pineapple rings in half and set aside.
4. Combine cornstarch and 2 tablespoons juice until smooth; set aside.
5. Combine mustard, honey, garlic and remaining pineapple juice; mix well.
6. Add to pan; bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until chicken juices run clear.
7. Remove chicken and keep warm.
8. Stir cornstarch mixture and add to pan; bring to a boil. Boil and stir for 2 minutes.
9. Return chicken to pan. Top with pineapple; heat through.
10. Serve over rice.
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